Description
These Red Velvet Crinkle Cookies are soft, fudgy, and coated in a delightful layer of granulated and powdered sugar that creates a gorgeous crinkled appearance when baked. With a rich cocoa flavor and a pop of red food coloring, they’re perfect for holiday treats or any time you want a festive, indulgent cookie.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon professional red food coloring
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Coating Sugars
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This step is essential for the texture of the cookies. Scrape down the sides to mix evenly.
- Add Eggs, Vanilla and Coloring: Add the eggs one at a time, beating well after each addition to combine fully. Then mix in the vanilla extract and red food coloring until the dough achieves a consistent color.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to remove lumps and evenly distribute ingredients.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture and beat until just combined, being careful not to overmix which can make cookies tough.
- Prepare Coating Sugars: Pour granulated sugar into one bowl and powdered sugar into another bowl for coating the cookie dough balls.
- Scoop and Coat Cookies: Use a 1-ounce cookie scoop or a tablespoon to portion out dough. Roll each dough ball first in the granulated sugar and then in the powdered sugar, making sure they are fully coated for the signature crinkle effect.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheet, spacing them about one inch apart to allow for spreading. Bake for 10 minutes, or until the cookies have puffed up, cracked on top, and remain slightly gooey in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring them to a wire rack or serving. Enjoy them fresh with a glass of milk or your favorite beverage.
Notes
- Using room temperature eggs helps the batter mix more evenly.
- Professional red food coloring provides a vibrant red color without affecting flavor.
- Do not overbake; cookies should be soft and slightly gooey in the center.
- The double sugar coating ensures the classic crinkle cookie look.
- You can substitute the butter with margarine for a dairy-free option, but flavor and texture may vary.
